The following mixtures of encapsulating matrices were evaluated in this study: gum Arabic (GA), Whey protein
concentrate(WPC), cassava starch (Y) and gumArabic (GA) in proportions of 50:50 and 17:83 and cassava starch
(Y) andwhey protein concentrate(WPC) in proportions of 50:50 and 17:83. Encapsulation efficiencies above 40%
were found using gas chromatography, and a morphological characterization of each matrix was performed
using scanning electron microscopy (SEM). Smooth surfaces were found, indicating the effectiveness of the encapsulation
process and of the matrices studied, both before and after accelerated aging at 40 °C and 75% relative
humidity (RH). X-ray diffraction allowed the evaluation of the phase change of the encapsulating matrices before
and after spray drying and during the accelerated-aging test for each of the studied matrices.